I made the mousse layer with fresh blueberries, giving it a sweet and fruity flavor, while the cake layer provides a delicious contrast in texture.

I came up with this recipe around Easter so there’s an option to decorate this cake as a bunny cake🙂 It’s so cute for an Easter party and sure to impress anyone who tries it!

What is mousse cake?

A mousse cake is a type of dessert that consists of a light and airy mousse layer on top of a cake layer. The mousse layer is typically made by combining whipped cream or egg whites with a flavored ingredient, such as chocolate, fruit, or coffee, to create a smooth and creamy texture.

The cake layer can be made from a variety of cake types, including sponge cake, chiffon cake, or biscuit. It provides a solid base for the mousse layer and adds texture and flavor to the dessert.

Mousse cakes are often served chilled and can be decorated with various toppings, such as fresh fruit, whipped cream, or chocolate shavings. They are popular desserts for special occasions or events and can be found in many bakeries and patisseries.

Ingredients

For the chiffon cake

• 4 large eggs
• ½ cups cake flour, 50 g  (Can be substituted with ⅓ cups (40g) all-purpose flour + 1 ¼ tablespoons (10g) cornstarch)
• 3 tablespoons vegetable oil, 40 g
• 2 ½ tablespoons milk, 40 g
• ⅔ teaspoons vanilla extract
• ½ teaspoons cream of tartar
• ⅓ cups granulated sugar, 60 g

For the simple syrup

• 1 ½ tablespoons granulated sugar, 20g
• ¼ cups hot water, 50ml

For the blueberry mousse

• 1 ⅓ cups blueberries, 250g
• ⅓ cups granulated sugar, 60 g
• 1 teaspoon lemon juice
• 2 ½ teaspoons gelatin powder, 8g
• 3 tablespoons hot water, 44ml
• ⅔ cups heavy whipping cream, 150ml

How to make blueberry mousse cake

Making the simple syrup

1. In a small bowl, mix granulated sugar and hot water and mix until sugar dissolves completely. Set it aside until needed at room temperature.

Making the chiffon cake

1.Separate 4 eggs into yolks and whites. Place the egg yolks in a bowl, and set aside on the countertop. Keep the egg whites in another large mixing bowl in the fridge.

2. In a separate large mixing bowl, mix cake flour and vegetable oil until smooth. Add milk and vanilla extract and mix until well combined.

3. Pour the egg yolks into the cake flour vegetable oil mixture. Mix until smooth. Set aside.

4. Line a 10”x15” jelly roll pan with parchment paper. Preheat oven to 340°F (170°C).

5. Take the egg white mixing bowl from the fridge, and add cream of tartar and one-third of the sugar into the egg whites. Use a hand mixer or a stand mixer to whip the egg whites for 2 minutes.

6. Add half of the remaining sugar into the egg whites, and use medium-low speed to whip the egg whites for 2 more minutes until the egg whites look smooth.

7. Add the remaining sugar into the egg whites, and use medium-low speed to whip the egg whites until medium peak forms.

8. Scoop ⅓ of the egg whites into the egg yolk mixture, and fold until well combined.

9. Transfer the egg yolk mixture to the egg white bowl, and gently fold until the color looks even.

10. Pour the batter into the prepared jelly roll pan, and gently spread the batter with a spatula. 

11. Bake at 340°F (175°C) for 10-15 minutes.

12. Remove the pan from the oven, and transfer the sheet cake to a wire cooling rack. Allow it to cool completely.

13. Once cooled, cut the sheet cake into large circles (2.25 inches each) and small circles (1.25 inches each) with cookie cutters.

14. Brush simple syrup onto the circle cakes and cover them with plastic wrap to avoid drying out. Set the cakes aside.

Making the blueberry mousse

1. In a microwave-safe bowl, mix blueberries, granulated sugar, and lemon juice. Put the plastic wrap lightly on the bowl, and microwave for 3 minutes at 500 watts.

2. While the mixture is hot, smash the blueberry with a muddler or a potato masher and strain the blueberry mixture with cheesecloth. *If you don’t have cheesecloth, strain the blueberry mixture with a strainer or if you don’t mind some chunks, blend the blueberry with a hand-held blender. Let the mixture cool.

3. While the blueberry mixture cools, in a separate large bowl whip the heavy whipping cream until soft peak forms. Keep the whipped cream in a refrigerator until needed.

4. In a small heat-safe bowl, mix powdered gelatin and hot water then mix until the entire gelatin powder dissolves.

5. Combine the liquid gelatin to the blueberry mixture and mix well. 

6. Add the whipped cream to the blueberry mixture and combine well, and quickly move on to the assembly.

Assembly

1. In a half-sphere silicone mold, pour the blueberry mousse up to ½ of the mold.
2. Place a small circle of chiffon cake on top of the blueberry mousse then pour the blueberry mousse to the rim. Place the large circle of chiffon cake on top.
3. Place plastic wrap on top of the mold and freeze the cake for at least 2 hours.
4. To serve, place the mousse cake on a plate and thaw it in the refrigerator for at least an hour.

How to decorate the cake into a bunny (Optional)

I created this cake around Easter so here is the optional decoration idea for this blueberry mousse cake!

Ingredients for the bunny faces (Makes about 6)

• ½ cup white candy melts
• 1 dash of violet gel food coloring
• 1 dash of pink gel food coloring
• ¼ cup semi-sweet chocolate chips + 12 chocolate chips for the eyes
• 3 Tablespoons white icing (Homemade white icing recipe can be found here)

Instructions

1.In a microwave-safe bowl, place white candy melts and microwave them in 15-second increments until they are melted and smooth. Be careful not to burn.

2. Once the candy melt is smooth, add violet and pink gel food coloring and mix until well incorporated.

3. With a small spoon, pour a small amount of candy melt on cellophane or parchment paper and shape it like a bunny ear. Continue until all candy melt mixture is used up.

4. Let the bunny ears harden in a refrigerator for at least 15 minutes.

5. Once the candy melt hardens, place the white icing into a piping bag. Then pipe the white icing on each ear so that the white part looks like the inside of the ear. Let the icing dry in a refrigerator for at least an hour.

6. While the white icing dries, let’s make bunny mouth with semi-sweet chocolate chips. In a microwave-safe bowl, place semi-sweet chocolate chips and microwave them in 15-second increments until they are melted and smooth. Be careful not to burn.

7. Once the chocolate is smooth, draw a rounded “W” on cellophane or parchment paper with a toothpick. Continue drawing “W”s until you have 6 of them. Let it harden in a refrigerator at least 30 minutes.

8. Once the white icing dries, place two candy ears on top of the blueberry mousse cake to make them look like ears. 

9. Add two pieces of semi-sweet chocolate chips to the mousse cake as bunny’s eyes.

10. With the leftover white icing, pipe a dot on each chocolate chip as twinkles on the bunny’s eyes.

11. Finally, add the chocolate “W” to the mousse cake for the bunny’s mouth.

If you like this blueberry mousse cake, you may also like:

• Snowman Macarons
• Blueberry Scone with Lemon Glaze – Low Calorie

Print

Blueberry Mousse Cake

Blueberry mousse cake is a delicious dessert that combines a light and fluffy mousse layer with a moist and tender chiffon cake layer.

Course Dessert

Cuisine French

Keyword blueberry, mousse cake

Prep Time 2 hours hours 10 minutes minutes

Cook Time 15 minutes minutes

Resting Time 3 hours hours 15 minutes minutes

Total Time 5 hours hours 40 minutes minutes

Servings 6 mousse cakes in dome mold

Equipment

• 1 Small bowl
• 3 Large bowls
• 1 Whisk
• 1 Jelly Roll Pan (15”x10”x1”)
• 1 sheet of parchment paper
• 1 Hand mixer/stand mixer
• 1 Spatula
• 1 Wire rack
• Plastic wrap
• 1 Cookie cutter (2.25 inches in diameter)
• 1 Cookie cutter (1.25 inches in diameter)
• 2 microwave-safe bowl
• 1 muddler/potato masher
• 1 cheese cloth optional
• 1 strainer optional
• 1 handheld blender optional
• 1 half-sphere silicone mold with 6 cavity Each sphere is 2.5 inches in diameter
• 2 – 3 sheets of cellophane/parchment paper
• 1 Piping bag
• 1 Toothpick

Ingredients

For the chiffon cake

• 4 eggs large
• ½ cups cake flour, 50 g  Can be substituted with ⅓ cups (40g) all-purpose flour + 1 ¼ tablespoons (10g) cornstarch
• 3 Tablespoons vegetable oil 40g
• 2½ Tablespoons milk 40g
• ⅔ teaspoons vanilla extract
• ½ teaspoons cream of tartar
• ⅓ cups granulated sugar 60g

For the simple syrup

• 1½ Tablespoon granulated sugar 20g
• ¼ cups hot water 50ml

For the blueberry mousse

• 1⅓ cups blueberries 250g
• ⅓ cups granulated sugar 60g
• 1 teaspoon lemon juice
• 2½ teaspoons Knox gelatin powder 8g
• 3 tablespoons hot water 44ml
• ⅔ cups heavy whipping cream 150ml

For the bunny faces (Optional)

• ½ cup white candy melts
• 1 dash violet gel food coloring
• 1 dash pink gel food coloring
• ¼ cup Semi-sweet chocolate chips + 12 chocolate chips for the eyes
• 3 Tablespoons white icing The homemade white icing recipe can be found here

Instructions

Making the simple syrup

• In a small bowl, mix granulated sugar and hot water and mix until sugar dissolves completely. Set it aside until needed at room temperature.

Making the chiffon cake

• Separate 4 eggs into yolks and whites. Place the egg yolks in a bowl, and set aside on the countertop. Keep the egg whites in another large mixing bowl in the fridge.
• In a separate large mixing bowl, mix cake flour and vegetable oil until smooth. Add milk and vanilla extract and mix until well combined.
• Pour the egg yolks into the cake flour vegetable oil mixture. Mix until smooth. Set aside.
• Line a 10”x15” jelly roll pan with parchment paper. Preheat oven to 340°F (170°C).
• Take the egg white mixing bowl from the fridge, and add cream of tartar and one-third of the sugar into the egg whites. Use a hand mixer or a stand mixer to whip the egg whites for 2 minutes.
• Add half of the remaining sugar into the egg whites, and use medium-low speed to whip the egg whites for 2 more minutes until the egg whites look smooth.
• Add the remaining sugar into the egg whites, and use medium-low speed to whip the egg whites until medium peak forms.
• Scoop ⅓ of the egg whites into the egg yolk mixture, and fold until well combined.
• Transfer the egg yolk mixture to the egg white bowl, and gently fold until the color looks even.
• Pour the batter into the prepared jelly roll pan, and gently spread the batter with a spatula. 
• Bake at 340°F (175°C) for 10-15 minutes.
• Remove the pan from the oven, and transfer the sheet cake to a wire cooling rack. Allow it to cool completely.
• Once cooled, cut the sheet cake into large circles (2.25 inches each) and small circles (1.25 inches each) with cookie cutters.
• Brush simple syrup onto the circle cakes and cover them with plastic wrap to avoid drying out. Set the cakes aside.

Making the blueberry mousse

• In a microwave-safe bowl, mix blueberries, granulated sugar, and lemon juice. Put the plastic wrap lightly on the bowl, and microwave for 3 minutes at 500 watts.
• While the mixture is hot, smash the blueberry with a muddler or a potato masher and strain the blueberry mixture with cheesecloth. *If you don’t have cheesecloth, strain the blueberry mixture with a strainer or if you don’t mind some chunks, blend the blueberry with a hand-held blender. Let the mixture cool.
• While the blueberry mixture cools, in a separate large bowl whip the heavy whipping cream until soft peak forms. Keep the whipped cream in a refrigerator until needed.
• In a small heat-safe bowl, mix powdered gelatin and hot water then mix until the entire gelatin powder dissolves.
• Combine the liquid gelatin to the blueberry mixture and mix well. 
• Add the whipped cream to the blueberry mixture and combine well, and quickly move on to the assembly.

Assembly

• In a half-sphere silicone mold, pour the blueberry mousse up to ½ of the mold.
• Place a small circle of chiffon cake on top of the blueberry mousse then pour the blueberry mousse to the rim. Place the large circle of chiffon cake on top.
• Place plastic wrap on top of the mold and freeze the cake for at least 2 hours.
• To serve, place the mousse cake on a plate and thaw it in the refrigerator for at least an hour.

How to decorate the cake into a bunny (Optional)

• In a microwave-safe bowl, place white candy melts and microwave them in 15-second increments until they are melted and smooth. Be careful not to burn.
• Once the candy melt is smooth, add violet and pink gel food coloring and mix until well incorporated.
• With a small spoon, pour a small amount of candy melt on cellophane or parchment paper and shape it like a bunny ear. Continue until all candy melt mixture is used up.
• Let the bunny ears harden in a refrigerator for at least 15 minutes.
• Once the candy melt hardens, place the white icing into a piping bag. Then pipe the white icing on each ear so that the white part looks like the inside of the ear. Let the icing dry in a refrigerator for at least an hour.
• While the white icing dries, let’s make bunny mouth with semi-sweet chocolate chips. In a microwave-safe bowl, place semi-sweet chocolate chips and microwave them in 15-second increments until they are melted and smooth. Be careful not to burn.
• Once the chocolate is smooth, draw a rounded “W” on cellophane or parchment paper with a toothpick. Continue drawing “W”s until you have 6 of them. Let it harden in a refrigerator at least 30 minutes.
• Once the white icing dries, place two candy ears on top of the blueberry mousse cake to make them look like ears. 
• Add two pieces of semi-sweet chocolate chips to the mousse cake as bunny’s eyes.
• With the leftover white icing, pipe a dot on each chocolate chip as twinkles on the bunny’s eyes.
• Finally, add the chocolate “W” to the mousse cake for the bunny’s mouth.

The post Blueberry Mousse Cake appeared first on Simply A Homebody.

It’s getting cold at where I live, and I was looking for a cute winter-themed dessert to make. Macarons are easy to customize in shape and flavor so I came up with the idea of making these snowman macarons. The shape of the snowman is pretty simple so if anyone wants to try these yourself, I have a downloadable snowman macaron template for you! (Keep scrolling down)

The blueberry & cream cheese flavor is just one of the many options you can create. Feel free to customize with any fruits of your choice and creams.

Here are some ideas for the filling:

• Chocolate ganache
• Strawberry Cheesecake
• Lemon Cream
• Cookies & Cream
• Apricot Cheesecake

Snowman Macaron Template

Click the button below and you can download my snowman macaron template 😉 The template is meant to be printed on 11” x 17” (tabloid) paper.

Ingredients for the Snowman Macarons

Macaron Shells

• 1 cup Superfine almond flour, 100 g
• ½ cup and 1 ½ tablespoons Powdered sugar, 75 g
• About 2 large Egg whites (70 g to be exact), at room temperature
• ¼ cup and 2 tablespoons Granulated sugar, 75 g
• ¼ teaspoon Cream of tartar, 0.85 g
• ¼ teaspoon Coarse kosher salt, 1.5 g

Blueberry Jam Filling

• 1 cup Frozen blueberries, 100 g 
• 3 tablespoons Granulated sugar, 45 g

Cream Cheese Filling

• 3.5 oz Softened cream cheese, 100 g
• ½ cups Powdered sugar, 65 g
• ½ teaspoon Vanilla extract, 0.6 ml

Decoration

• Some sprinkles

Colorful Icing

• 3/4 tablespoon meringue powder, 7g
• 1 1/2 tablespoons warm water (NOT hot), 22ml
• 1/4 tablespoon light corn syrup, 5g
• 1 cup powdered sugar, 125g
• 1/2 teaspoon vanilla extract, 5ml
• Blue gel food coloring for the scarves, or any color you prefer
• Golden yellow gel food coloring for the snowman noses

Black icing

• 1 1/2 tablespoons unsweetened black cocoa powder, 11g
• 1/2 heaping cup powdered sugar, 135g
• 1 – 1 1/2 tablespoons hot water, 15ml – 22ml
• 1/2 teaspoon vanilla extract, 2.5ml

How to Make Snowman Macarons

Macaron Shells

1. Place the Snowman macaron template paper on 2 baking sheets. Over the template, line the baking sheets with silicone mats or parchment paper. (Silicone mats are recommended for better air circulation.) 

2. Sift together almond flour and powdered sugar using a fine mesh sieve. Scrape the bottom of the sieve with a spatula and discard any remaining large bits of almond flour. Set it aside.

3. In a large mixing bowl, beat the egg whites on low-medium speed until foamy. 

4. When egg whites are foamy, add cream of tartar and salt and continue to beat.

5. Slowly sprinkle in 1-2 tablespoons of granulated sugar at a time and beat on medium speed. Allow the sugar to dissolve after each addition.

6. Continue beating the egg whites at the same medium speed until stiff peaks form. 

7. Add half of the sifted almond flour mixture into the meringue and fold with a spatula until roughly incorporated. Fold in the rest of the almond flour until roughly combined.

8. Then continue to fold the batter until it’s runny enough. To test, scoop up some batter with the spatula and let it fall back down into the bowl. If the batter smoothly ribbons off the spatula without breaking, it’s ready. Be careful not to over-fold the batter. 

9. To pipe macaron shells, transfer the batter into a piping bag with a small round piping tip. If you don’t have a piping tip, no worries! Just cut the tip off roughly about ½ inch.

10. Hold the piping bag vertically to the baking sheet and pipe the batter following the snowman template on the prepared baking sheets. Remember to remove the template paper from the baking sheets once the piping is complete!

11. Tap the baking sheets firmly on the counter a few times to eliminate any air bubbles. Use a toothpick to burst some large air bubbles that are brought up to the surface by tapping.

12. Let the macarons sit out on the counter for an hour or until they are slightly dry to the touch. When you touch the surface gently with your finger and nothing sticks, they are ready to go into the oven.

13. Place the oven rack on the middle shelf and preheat the oven to 300°F (150°C). 

14. Working one baking sheet at a time, bake the macarons for about 15-18 minutes or until the tops are just slightly wobbly when pushed. 

15. Cool the macaron shells completely on the baking sheet before removing them from the baking sheet to prevent breaking.

Blueberry Jam

1. In a small saucepan, heat frozen blueberries and sugar on medium heat. Stir occasionally and mash the softened blueberries to release juices. Let it boil until it thickens. 
2. Push the jam through a fine mesh sieve into a small container. Cool completely and discard any remaining pulp.

Cream Cheese Filling

1. In a mixing bowl, beat softened cream cheese until smooth.
2. Add powdered sugar and mix on low until combined. Add in the vanilla extract and continue beating on medium-high speed until it becomes smooth and creamy.
3. Transfer the filling to a piping bag fitted with a small star tip.

Assembly

1. Pair similarly sized and shaped macaron shells.
2. Pipe cream cheese frosting in the shape of “8” of each macaron. Drop a small amount of blueberry jam into the middle of the holes. Gently press another macaron on top.

Decoration

Colorful icings (There will be some leftover)

1. In a deep bowl, add meringue powder and warm water.
2. Beat this for about 1 minute until you have a white and frothy mixture.
3. Add powdered sugar, corn syrup, and vanilla extract and mix at medium to medium-high speed.
4. Continue mixing until your icing becomes thick and peaks start forming.
5. You will not need all the icing to decorate the macarons. Scoop out roughly one teaspoon of the white icing for the blue scarves and place it in a small cup. Scoop out roughly 1/2 teaspoon of the white icing for the snowman’s nose and place it in a separate small cup. Put the rest of the icing in a airtight container and it will last for 2-3 months in a freezer.
6. In each small cup with the white icing, add a very small drop of water (much less than 1/8 teaspoon) at a time and mix well until you get to the consistency you want. My icing was between medium consistency and flood consistency. More detailed explanations of icing consistency can be found here.
7. Add a dash of blue food coloring (or any color you want) to the icing for scarves and mix well. Add a dash of golden yellow food coloring to the icing for snowman’s noses and mix well.
8. Put the blue and yellow icing into separate piping bags. Set them aside until needed.

Black icing

1. Whisk the black cocoa powder, powdered sugar, hot water, and vanilla in a mixing bowl.
2. If needed, a very small drop of water at a time to get to the consistency you want. (I recommend medium consistency)
3. Put the black icing into a piping bag and set it aside until needed.

Decorating

1. Snip off a tiny amount (about ⅛-inch) at the corner of the piping bags.
2. To balance the facial parts, draw a snowman’s nose in the middle of the upper circle. 
3. With black icing, draw eyes next to the snowman nose and draw buttons vertically lined up in the middle of the lower circle with the yellow icing.
4. With blue icing, draw a scarf where the snowman’s neck should be. Place a tiny sprinkle on where the scarf ties.

If you like these snowman macarons, you may also like:

• Rilakkuma Macarons – with Detailed Instruction
• Santa Cake – Easy Recipe
• Christmas Wreath Bread with Spinach Dip Stuffing

Print

Snowman Macarons

These cute snowman macarons are filled with homemade blueberry jam and vanilla cream cheese filling. The sweetness from the cream and the slight tanginess from the blueberries are perfect flavor combos.

Course Dessert

Cuisine French

Keyword blueberry, macaron

Prep Time 2 hours hours 10 minutes minutes

Cook Time 28 minutes minutes

Resting Time 1 hour hour 30 minutes minutes

Total Time 4 hours hours 8 minutes minutes

Servings 15 macarons

Equipment

• 2 Baking sheets
• 1 Fine-mesh Sieve
• 1 Spatula
• 2-3 Large Mixing Bowls
• 1 Hand mixer/stand mixer
• 5-7 Piping Bags
• 1 Small Round Piping Tip optional
• 5-10 Toothpicks
• 1 Small Sauce Pan
• 1 Small Star Tip optional

Ingredients

Macaron Shells

• 1 cup superfine almond flour 100g
• ½ cup and 1 ½ tablespoons powdered sugar 75g
• About 2 large egg whites 70 g to be exact, at room temperature
• ¼ cup and 2 tablespoons granulated sugar 75g
• ¼ teaspoon cream of tartar 0.85g
• ¼ teaspoon coarse kosher salt 1.5g

Blueberry Jam Filling

• 1 cup frozen blueberries 100g
• 3 tablespoons granulated sugar 45g

Cream Cheese Filling

• 3.5 ounces softened cream cheese 100g
• ½ cups powdered sugar 65g
• ½ teaspoon vanilla extract 0.6 ml

Colorful Icing

• ¾ tablespoon meringue powder 7g
• 1½ tablespoons warm water NOT hot, 22ml
• ¼ tablespoon light corn syrup 5g
• 1 cup powdered sugar 125g
• ½ teaspoon vanilla extract 5ml
• Blue gel food coloring for the scarves, or any color you prefer
• Golden yellow gel food coloring for the snowman noses

Black Icing

• 1½ tablespoons unsweetened black cocoa powder 11g
• ½ heaping cup powdered sugar 135g
• 1 – 1½ tablespoons hot water 15ml – 22ml
• ½ teaspoon vanilla extract 2.5ml

Decoration

• Some sprinkles

Instructions

Macaron Shells

• Place the Snowman macaron template paper on 2 baking sheets. Over the template, line the baking sheets with silicone mats or parchment paper. (Silicone mats are recommended for better air circulation.) 
• Sift together almond flour and powdered sugar using a fine mesh sieve. Scrape the bottom of the sieve with a spatula and discard any remaining large bits of almond flour. Set it aside.
• In a large mixing bowl, beat the egg whites on low-medium speed until foamy. 
• When egg whites are foamy, add cream of tartar and salt and continue to beat.
• Slowly sprinkle in 1-2 tablespoons of granulated sugar at a time and beat on medium speed. Allow the sugar to dissolve after each addition.
• Continue beating the egg whites at the same medium speed until stiff peaks form.
• Add half of the sifted almond flour mixture into the meringue and fold with a spatula until roughly incorporated. Fold in the rest of the almond flour until roughly combined.
• Then continue to fold the batter until it’s runny enough. To test, scoop up some batter with the spatula and let it fall back down into the bowl. If the batter smoothly ribbons off the spatula without breaking, it’s ready. Be careful not to over-fold the batter. 
• To pipe macaron shells, transfer the batter into a piping bag with a small round piping tip. If you don’t have a piping tip, no worries! Just cut the tip off roughly about ½ inch.
• Hold the piping bag vertically to the baking sheet and pipe the batter following the snowman template on the prepared baking sheets. Remember to remove the template paper from the baking sheets once the piping is complete!
• Tap the baking sheets firmly on the counter a few times to eliminate any air bubbles. Use a toothpick to burst some large air bubbles that are brought up to the surface by tapping.
• Let the macarons sit out on the counter for an hour or until they are slightly dry to the touch. When you touch the surface gently with your finger and nothing sticks, they are ready to go into the oven.
• Place the oven rack on the middle shelf and preheat the oven to 300°F (150°C). 
• Working one baking sheet at a time, bake the macarons for about 15-18 minutes or until the tops are just slightly wobbly when pushed.
• Cool the macaron shells completely on the baking sheet before removing them from the baking sheet to prevent breaking.

Blueberry Jam

• In a small saucepan, heat frozen blueberries and sugar on medium heat. Stir occasionally and mash the softened blueberries to release juices. Let it boil until it thickens. 
• Push the jam through a fine mesh sieve into a small container. Cool completely and discard any remaining pulp.

Cream Cheese Filling

• In a mixing bowl, beat softened cream cheese until smooth.
• Add powdered sugar and mix on low until combined. Add in the vanilla extract and continue beating on medium-high speed until it becomes smooth and creamy.
• Transfer the filling to a piping bag fitted with a small star tip. Set it aside until needed in a refrigerator.

Assembly

• Pair similarly sized and shaped macaron shells.
• Pipe cream cheese frosting in the shape of “8” of each macaron. Drop a small amount of blueberry jam into the middle of the holes. Gently press another macaron on top.

Colorful icings (There will be some leftover)

• In a deep bowl, add meringue powder and warm water.
• Beat this for about 1 minute until you have a white and frothy mixture.
• Add powdered sugar, corn syrup, and vanilla extract and mix at medium to medium-high speed.
• Continue mixing until your icing becomes thick and peaks start forming.
• You will not need all the icing to decorate the macarons. Scoop out roughly one teaspoon of the white icing for the blue scarves and place it in a small cup. Scoop out roughly 1/2 teaspoon of the white icing for the snowman’s nose and place it in a separate small cup. Put the rest of the icing in a airtight container and it will last for 2-3 months in a freezer.
• In each small cup with the white icing, add a very small drop of water (much less than 1/8 teaspoon) at a time and mix well until you get to the consistency you want. My icing was between medium consistency and flood consistency. More detailed explanations of icing consistency can be found here.
• Add a dash of blue food coloring (or any color you want) to the icing for scarves and mix well. Add a dash of golden yellow food coloring to the icing for snowman’s noses and mix well.
• Put the blue and yellow icing into separate piping bags. Set them aside until needed.

Black icing

• Whisk the black cocoa powder, powdered sugar, hot water, and vanilla in a mixing bowl.
• If needed, a very small drop of water at a time to get to the consistency you want. (I recommend medium consistency)
• Put the black icing into a piping bag and set it aside until needed.

Decorating

• Snip off a tiny amount (about ⅛-inch) at the corner of the piping bags.
• To balance the facial parts, draw a snowman’s nose in the middle of the upper circle with the yellow icing.
• With black icing, draw eyes next to the snowman nose and draw buttons vertically lined up in the middle of the lower circle.
• With blue icing, draw a scarf where the snowman’s neck should be. Place a tiny sprinkle on where the scarf ties.

The post Snowman Macarons appeared first on Simply A Homebody.

These JELL-O cups are simple to make and look great for the dessert table. You can also make them for other holidays like Christmas and Halloween by adjusting the JELL-O colors. For this Fourth of July version, I picked red, blue, and white 😉

Ingredients

For the red JELL-O layer

• 1 box cherry JELL-O, 3 oz
• 1/2 packet Knox plain gelatin powder, 0.5 oz
• 1 cup boiling water, 8 oz

*These ingredients are for two separate layers. Will be making one red layer in Step 1 and another layer in Step 6.

For the white layer

• 1/2 can sweetened condensed milk, 7oz
• 1/2 cup boiling water, 4 oz
• 1/4 cup cold water, 2 oz
• 1 packet Knox plain gelatin powder, 1 oz

For the blue JELL-O layer

• 1 box berry blue JELL-O, 3 oz,
• 1/2 packet Knox plain gelatin powder, 0.5 oz
• 1 cup boiling water, 8 oz
• Some Blueberries (Optional)

Instructions

1. In a mixing bowl, combine the 1/2 box cherry JELL-O and 1/4 packet plain gelatin powder. Add in 1/2 cup boiling water and stir until dissolved. Let the JELL-O mixture sit for a few minutes to slightly cool down before pouring it evenly into the cups.

2. Place the cups in the refrigerator to set.

3. For the white layer, in a mixing bowl, combine the sweetened condensed milk and boiling water. Stir to combine. In a separate smaller bowl, combine the cold water and 1 plain gelatin packet and stir to mix. Allow the gelatin mixture to bloom (for about 2-3 minutes).

4. Pour the gelatin mixture into the sweetened condensed milk mixture while hot. Mix well until all the gelatin is dissolved.

5. Once the red JELL-O is set, pour half of the condensed milk mixture evenly into the cups and place the cups in the refrigerator to set. Set aside the rest of the condensed milk mixture at room temperature for the next layers. 

6. Once the cream layer is set, make another red liquid by repeating Step 1, and pour it on top of the white layer.

7. Once the second red layers are set, pour the leftover condensed milk mixture evenly over the red layers in each cup. *If the condensed milk mixture sets while waiting for the red JELL-O layers to set, simply warm it up on the stove over low heat until it goes back to liquid.

8. Place the cups in the refrigerator to set.

9. For the blue layer, in a mixing bowl, combine the 1 box berry blue JELL-O and 1/2 packet plain gelatin powder. Add in 1 cup boiling water and stir until dissolved. Let the JELL-O mixture sit for a few minutes to slightly cool down before pouring it evenly into the cups. 

10. (Optional) Drop some blueberries into the blue layer while it’s warm.

11. Place the cups in the refrigerator to set and enjoy!

How long do JELL-O cups last?

If stored in an air-tight container in the refrigerator, they can last for up to three days.

If you like these Fourth of July JELL-O cups, you may also like:

• Matcha Panna Cotta
• Halloween Brownie
• Nightmare Before Christmas Cookies

Print

Fourth of July JELL-O Cups

These JELL-O cups are simple to make and look great for the dessert table. You can also make them for other holidays like Christmas and Halloween by adjusting the JELL-O colors. Of course, for this Fourth of July version, I picked red, blue, and white 😉

Course Dessert

Cuisine American

Keyword Holiday, JELL-O

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Cooling Time 3 hours hours

Total Time 3 hours hours 20 minutes minutes

Servings 5 8 oz. cups

Equipment

• 5 8oz. cups You can use any size of cups you prefer
• 2 – 3 Mixing Bowls
• 1 Spatula
• 1 Small pot

Ingredients

For the red JELL-O layer

• 1 box cherry JELL-O 3 oz
• ½ packet Knox plain gelatin powder 0.5 oz
• 1 cup boiling water

For the white layer

• ½ can sweetened condensed milk 7 oz
• ½ cup boiling water 4 oz
• ¼ cup cold water 2 oz
• 1 packet Knox plain gelatin powder 1 oz

For the blue JELL-O layer

• 1 box berry blue JELL-O 3 oz
• ½ packet Knox plain gelatin powder 0.5 oz
• 1 cup boiling water 8 oz
• Some blueberries optional

Instructions

• In a mixing bowl, combine the 1/2 box cherry JELL-O and 1/4 packet plain gelatin powder. Add in 1/2 cup boiling water and stir until dissolved. Let the JELL-O mixture sit for a few minutes to slightly cool down before pouring it evenly into the cups.
• Place the cups in the refrigerator to set.
• For the white layer, in a mixing bowl, combine the sweetened condensed milk and boiling water. Stir to combine. In a separate smaller bowl, combine the cold water and 1 plain gelatin packet and stir to mix. Allow the gelatin mixture to bloom (for about 2-3 minutes).
• Pour the gelatin mixture into the sweetened condensed milk mixture while hot. Mix well until all the gelatin is dissolved.
• Once the red JELL-O is set, pour half of the condensed milk mixture evenly into the cups and place the cups in the refrigerator to set. Set aside the rest of the condensed milk mixture at room temperature for the next layers. 
• Once the cream layer is set, make another red liquid by repeating Step 1, and pour it on top of the white layer.
• Once the second red layers are set, pour the leftover condensed milk mixture evenly over the red layers in each cup. *If the condensed milk mixture sets while waiting for the red JELL-O layers to set, simply warm it up on the stove over low heat until it goes back to liquid.
• Place the cups in the refrigerator to set.
• For the blue layer, in a mixing bowl, combine the 1 box berry blue JELL-O and 1/2 packet plain gelatin powder. Add in 1 cup boiling water and stir until dissolved. Let the JELL-O mixture sit for a few minutes to slightly cool down before pouring it evenly into the cups. 
• (Optional) Drop some blueberries into the blue layer while it’s warm.
• Place the cups in the refrigerator to set and enjoy!

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